Paneer Butter Masala

Instructions

1. 1

   Cut the paneer into cubes and set aside.

2. 2

   Soak the cashews in warm water for 15 minutes, then blend into a smooth paste.

3. 3

   Puree the tomatoes in a blender and set aside.

4. 4

   Finely chop the onion and green chili.

5. 5

   Heat 1 tablespoon of butter in a pan over medium heat. Add the chopped onions and sauté until golden brown.

6. 6

   Add the garlic ginger paste and green chili, sauté for another minute.

7. 7

   Add the tomato puree, red chili powder, turmeric powder, and salt. Cook until the oil separates from the masala.

8. 8

   Add the cashew paste and cook for 2-3 minutes.

9. 9

   Add the paneer cubes and mix gently.

10. 10

    Add the fresh cream and remaining butter, simmer for 5 minutes.

11. 11

    Garnish with coriander leaves and serve hot with naan or rice.